- 2 medium onions, coarsely chopped
- 2 tablespoons butter, softened
- 1/4 teaspoon grated lemon peel
- 1 broiler/fryer chicken (4 to 5 pounds)
- 1/4 cup chicken stock
- 4 sprigs fresh parsley
- 4 fresh dill sprigs
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon peel.
- Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill.
- Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 170°).
- Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Yield: 6 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Slow-Roasted Lemon Dill Chicken
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"This recipe was easy to put in the crock pot before work. I didn't get much lemon flavor but the chicken was moist. There was enough chicken leftover for yummy chicken salad!"
"This was definitely convenient, but not as tasty as I expected. No lemon flavor at all and not much dill taste either. I'm not sure if I'd make this again in the crock pot. I like a browned, crispy skin."
"Followed the recipe exactly. The chicken was very moist, but despite all the seasonings in the recipe, it was very bland. Didn't taste like either lemon or dill. I would not make again."
"CrockPot wouldn't make it brown like the picture, and for those people who like a crispy browned skin, you could make this recipe in a pan and put it in a slow oven. Crockpot cooking is for convenience and for not heating up your kitchen in the summer as someone mentioned. I think it sounds delicious and want to try it, but I think I'll put mine in the oven."
"I make this a lot, I don't eat chicken skin so the "crispy" factor isn't an issue. I turn mine breast side down, I think white meat is too dry, turning it breast side down makes it very moist and flavorful. Sometimes instead of fresh dill, I use fresh rosemary. I usually take the chicken from the bones before serving. My favorite lunch with leftovers is chicken wrapped in a warm corn tortilla with pickled jalapenos and onion. I use the skin and bones to make stock, nothing goes to waste around here! LOL"